Ingredients (1 serving) :

250 ml of linden tea

Juice of 1/2 lemon or lime

2 tablespoons honey

2 tablespoons ginger juice

30 ml herbal liqueur (e.g. Becher)

1 tablespoon cream

A slice of bloody orange

Procedure :

1. Melt 1 tablespoon of honey in linden tea of room
temperature, add lemon juice, and pour into a glass. Prepare the mix of
ginger juice (recipe below), 1 tablespoon of honey, herb liqueur and cream that pour gently
alongside of the glass to the bottom of linden tea. Garnish with bloody orange
and serve.

2. GINGER JUICE : cut ginger into thin slices, lay out in a
300 ml bottle in three layers and spread a tablespoon of honey on each layer.
Keep the bottle closed, reverse from time to time, and allow infusing ginger
juice into honey for about 12 hours at room temperature. Then separate the ginger
juice into a small container and keep in a refrigerator. You may add 2-3 tablespoons of honey to the sliced ginger and repeat infusing, then combine yields. The yield is about 6-8 tablespoons and can be kept in the fridge up to 5-6 days. Later it may contaminate.